Currently, the commercial category of virgin olive oils is based on a series of physical and chemical parameters of quality and purity and by its organoleptic characteristics. To establish the latter a method called Test Panel is used: A tasting by a group of 8-12 experts, appropriately educated and trained, determines the organoleptic characteristics upon which the virgin olive oil is classified. This line of research, a collaboration between the Ministry of Agriculture, Food and Environment, and the Ministry of Agriculture, Fisheries and Rural Development of the Government of Andalucia and the Spanish Olive Oil interprofessional, has up to now included the participation of a total of 10 research groups as well as coordinating much of work through the CeiA3. Basically the objective is to find an easily reproducible, competitive, fast and reliable technology for the classification of the different commercial categories of virgin olive oil. A technology that could complement the Test Panel or even replace it.